Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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«Jalousie with mango and coconut»

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8pieces

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Mix the flour, baking powder and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the quark and mix together to form a pastry, do not knead, press flat, cover and refrigerate for approx. 30 mins.

Mango filling

Combine the mango, sugar and lemon juice and simmer for approx. 3 mins. until the sugar has dissolved, allow to cool a little. Stir in the coconut flakes and leave to cool.

To prepare the jalousies

On a lightly floured surface, roll out the dough into a rectangle (approx. 30 x 56 cm). Cut in half lengthwise, then cut into 16 rectangular pieces each approx. 7 cm wide, place half on a baking tray lined with baking paper. Spread the mango mixture on top of the pastry pieces, leaving a border of approx. 1 cm all the way around. Brush the edges of the pastry with a little egg. Using a sharp knife, make cuts into the remaining pastry pieces at intervals of approx. 1 cm, ensuring that the pieces still hold together around the edges. Place the pastry pieces over the filling, press the edges together firmly, brush with egg.

Bake for approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven, cool on a cooling rack and dust with icing sugar.